Easy Black Bean and Corn Mexican Salad Recipe

A bowl of black bean and corn salsa surrounded with chips.

5 from 1 vote

Easy Black Bean and Corn Mexican Salad Recipe

This simple Black Bean and Corn Salad is a vibrant and nutritious addition to any meal. Packed with fresh vegetables and zesty flavors, this black bean corn salad is perfect for a quick lunch or a crowd-pleasing side dish.

Prep Time5

Total Time5

Course: Salad

Cuisine: Mexican

Servings: portions

Calories: 122kcal

Author: Kim Schob

Equipment

Large Mixing Bowl

Ingredients

2 15 ounce cans black beans, drained and rinsed
2½ cups frozen corn kernels 1-12 ounce bag
1 cup diced green bell pepper
1 cup diced red bell pepper
⅔ cup prepared Italian dressing
1 Tablespoon lime juice
1 teaspoon garlic salt
½ teaspoon ground cumin powder
½ cup chopped fresh cilantro

Cups - Metric

Instructions

Mix the corn, black beans, and peppers in a large bowl.
In a small bowl, add the Italian dressing and lime juice. Once combined, add the garlic salt and cumin, and mix again.
Pour the dressing over the corn salad ingredients and stir to combine. Add cilantro, toss to combine and serve.

Notes

Use Fresh Ingredients: For the best flavor, use fresh lime juice and freshly chopped cilantro.
Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This enhances the flavors and gives a refreshing crunch.
Toss Just Before Serving: To redistribute the dressing and ensure every bite is well-coated, give the salad a quick toss right before serving.
Adjust Seasoning to Taste: You can adjust the seasoning by adding more lime juice, garlic salt, or cumin, according to your preference.
Prep Ahead of Time: You can prep the ingredients ahead of time and store them separately. Mix everything together and add the dressing just before serving for maximum freshness.

Nutrition